I found a Almond Cream Cheese Pound Cake in the cake mix doctor book. Here it is:
1 package butter recipe golden cake mix (18.5 oz)
1 package cream cheese (8 oz), at room temperature
4 large eggs
1/2 cup water
1/2 cup sugar
1/2 cup vegetable oil
1 tsp. pure vanilla extract
1 tsp. pure almond extract
Place a rack in the center of the oven and preheat the oven to 350 degrees. Prep your pans.
Place the cake mix, cream cheese, eggs, water, sugar, oil, vanilla, and almond extract in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 35 to 40 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Well, you know the rest.
Sorry if some of it was pretty self-explanitory. I tried to shorten some of the explanitions, but I was in type mode, so some of the common-sense stuff might sitll be in there. Sorry and I hope this helps!